Seaweed (August 2010)

Unlike the Japanese, the British are as wary of seaweed as they are of edible wild fungi. In fact almost all our common seaweeds are full of nutrients and delicious when cooked in the right way . . .]

If the mention of coastal wild food brings anything to mind, for most people it means shellfish or perhaps beach fishing. Far more abundant and just as tasty, however, are our seaweeds.
Although the Japanese have long valued this delicious free food, but apart from the laver bread used in Welsh cooking and Ireland’s carragheen, we British have turn our noses up at marine vegetables. As far as we are concerned, if they have any use it is either as an organic fertiliser or as food to produce some of our more unusual speciality lambs.
In reality they could be important parts of our diet, for they are rich in vitamins, trace elements and natural setting agents. True, some have strong flavours and can be an acquired taste, but they can also make the base for a variety of delicious meals. Harvesting these can also be guilt-free. Either beach-comb fresh scraps torn free by the waves or cut the growing stalk (or stipe) well away from its anchor (this allows the plant to regenerate).
Almost all seaweeds are edible, but a few are worth singling out. The long broad ribbons of oarweed are one: collect fresh strands from the tide line and air dry overnight before cutting into two-inch squares. Deep fry these for a few seconds to make a delicious salty chip that is the perfect accompaniment to a seaside sundowner. Or try the delicate aptly-named sea lettuce which grows on rocks around low tide. Steam lightly and serve with cream as an unusual alternative to spinach. 

Please click here if you would like to join our Newsletter mailing list

Latest

Newsletter

Mushroom Newsletter (18 January 2012)
I wouldn’t normally send out a newsletter this early in the year, but the weather has been so unusual that several readers have written in with reports of unexpected finds . . . .

Wildlife Profile

Hare
Brown hares used to be thought of as natives, but they were probably brought here two millennia ago . . .

Wild Food

Crab Apple
The self-seeded descendents of cultivated apples abound in hedgerows. Often mistakenly called 'crab apples', these sports are generally too tart to eat, but they make a brilliant base for a savoury jelly . . .

Recipes

Mushroom Parcels
These crunchy, fluffy, packages are a cross between a samosa and a pastie. They combine butter-brushed filo pastry, cream cheese and delicate fungi.to make a delicious starter, picnic filler or veggie maincourse . . .

Shop

German mushroom knife
These specially imported knives have a hawk's bill stainless steel blade, lanyard hook and measuring scale. The blade's serrated back and inbuilt natural bristle brush allow collectors to clean their finds in the field.

Website designed and Hosted by Mid Wales Design

Nochex Merchant Account